Grilled Chicken Cobb Salad with Homemade Avocado Ranch

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For the Chicken Marinade:

• 1/4 cup olive oil or avocado oil

• 1/4 cup balsamic vinegar

• 2 Tbs. Worcestershire sauce

• 2 Tbs. lemon juice

• 1/4 cup coconut sugar (or brown sugar)

• 1 Tbsp. fresh rosemary

• 1 Tbsp. fresh basil 

• 1 Tbsp. Dijon mustard 

• 1 tsp sea salt

• 1 tsp minced garlic 

• 3 chicken breast or 2 pounds

For the Avocado Ranch:

• 1 Avocado 

• 1/4 cup cilantro

• 2 cloves garlic 

• 1 Tbs. lemon or lime juice

• 1/2 cup greek yogurt

• 2 Tbsp. olive oil or avocado oil 

• 2 Tbsp. water 

• salt and pepper

• 2 Tbsp fresh basil (optional) ​

For the Salad: 

• Lettuce 

• Grilled Chicken (chilled and diced)

• Tomato 

• Avocado

• Red onion 

• Bleu cheese

• Cucumber 

• Bacon 

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Directions:

1. For the Grilled Chicken: 

   1. Combine all ingredients in a bowl. Add chicken to the bowl and coat evenly. For best flavor marinate overnight. I also make this when I am in a hurry and do a quick 20-minute marinade and it does the job just fine. 

   2. ​Grill the chicken. 

   For the Avocado Ranch: 

   1. Throw all of the ingredients into a blender. Blend until completely emulsified.

   2. Add additional water or oil if you want a thinner dressing.

   For the Salad:

   1. ​Dice all the ingredients and mix together in a large mixing bowl! Even toss the salad in the avocado ranch. Save the extra chicken to use throughout the week.